Category: happy hour

You can make these Skillet classics, kale salad and poutine, at home. Photo by Ellen M. Banner / The Seattle Times

Our happy hour last week was Skillet in all of its gluttonous bacon- jam-burger-and-poutine-glory. Have you been? If not, here’s your chance to sample Skillet’s greatest hits – bacon jam burger, poutine, kale Caesar and fried chicken – in one sitting. All their classics are now offered in smaller portions during happy hour.

Or maybe you’re not the barhopping type. Well, we have some Skillet recipes to try at home – its kale Caesar, arguably Seattle’s most famous kale dish and its spin on the poutine. Enjoy.

For a city with such a rainy reputation, Seattle seems to be filled with all sorts of watering holes and bistros bent on turning every nook into a patio or sidewalk cafe. Below are some spots that are opening up new outdoor dining or drinking areas. And if you’re looking for alfresco spots to hangout, check out our Top 10 places to drink outdoors this summer.

We’ll start with the biggest news. The most ambitious rooftop bar to open this summer will debut today (June 12).

Grab your shades. It’s time for outdoor drinking. Little Water Cantina on East Lake is one of our top picks for drinking this summer. Photo by Marcus Yam / The Seattle Times

[do action=”brightcove-video” videoid=”3055059830001″/] For a drink geek, one of the great joys of drinking at Liberty is guessing where the glassware comes from. Often, your cocktail or bourbon pour is served in a collins glass or other vessel that, in its previous life, was a whiskey or gin bottle. I asked Liberty bar owner Andrew Friedman to show…

Murray Stenson returns to the cocktail scene to the Elysian bar in downtown, set to open in May

Murray Stenson fans, you just have to wait one more month before you see the living legend behind the bar again.

In May, Stenson will be a part of what is arguably the biggest cocktail bar opening in Seattle in 2014 – The Elysian Bar at 1516 2nd Ave. (between Pike and Pine) in downtown.

The Elysian Brewing Co , one of the largest breweries in the state, is making a foray into craft cocktails. It’s late to this game, but they’re sparing no expense to play catch up, making some splashy hires.

From the mid-to late 19th century, the Sherry Cobbler was one of the most popular cocktails in America. It also made using a straw cool. This lost classic is making a comeback around Seattle. (Check out our story here.) It also happens to be very easy to make at your place.

Below is the recipe from Bellocq in New Orleans, the bar that helped make the Sherry Cobbler trendy two years ago.

Doesn’t he remember that his boys beat the Saints 34-7 last month? Look at him, a bundle of nerves. Somebody, get this man a drink. Better yet, make him one. The request line is open. You get to play bartender. For our Weekend Plus cover story, we commissioned local bartenders to create drinks inspired by More

About us

Bethany Jean Clement is The Seattle Times food writer. Her writing has also appeared in Best Food Writing, Food & Wine, Gourmet.com, Beard House, Town & Country, Edible Seattle, The Stranger and more. Follow her on Twitter: @BJeanClement.